Herby Fresh Salmon Burgers

Herby Fresh Salmon Burgers

We don't know what's more of the show stopper in these burgers: salmon, or fresh local herbs. Highly recommend hunting down Purple Sage Farms at the Boise Farmers Market and asking them what's fresh.

Fresh salmon is infinitely better in burgers than canned salmon: it stays moist, and stretches just 1 pound of meat into a hearty meal for four.

We used fresh tarragon on this batch, and it was incredible. But most any fresh herb would make a great substitute! We plan on trying basil next time we whip these up, but parsley would be a classic choice. 

In this recipe, you can either use our salmon "burger", or salmon portions! Using burger is the easiest option; it's already minced and ready to cook.

If using portions (i.e. fillet, side, steak): The most important step is thoroughly mincing the salmon. After removing skin and pin-bones, we slice the portion in half, "hamburger bun" style. Then, your two thin portions will be easier to mince into tiny pieces. No need to be gentle here, chop until your heart's content. It'll only help the burger bind better!

Herby mayo pulls the whole burger together. We dipped our tots in it, too! ​

We also used this recipe for quick pickled red onion! It's a great quickie garnish in a pinch, and no waiting for fermentation. A jar is always on stand-by in the fridge at our house!

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Herby Fresh Salmon Burger

Servings

4

Prep Time

30 minutes

Cook Time

10 minutes

Category

Salmon

Herby Fresh Salmon Burger

Ingredients

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    • 1 pack coho burger (1 lb), or 1 lb fresh salmon, skin and pin-bones removed minced into 1/4" pieces

    • 4 green onions, chopped
    • 1 tbsp small capers, drained
    • 1 tbsp fresh lemon juice
    • 1 tbsp chopped fresh tarragon
    • 1 tsp dijon
    • 1 tsp white horseradish
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 3 tbsp mayonaise
    • 1/2 cup dry breadcrumbs (we used panko)
    • 2 egg whites

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    • 4 brioche buns, toasted and buttered
    • 1 large tomato, sliced
    • 8 radicchio leaves, or arugula, or other lettuce of choice

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    • 1 cup mayonnaise

    • 1/4 plain yogurt (we used greek)
    • 4 green onions, chopped
    • 1 tbsp drained small capers
    • 1 tbsp fresh lemon juice
    • 1 tbsp chopped fresh tarragon (or other fresh herb of choice)
    • 2 tsp dijon mustard
    • 2 tsp white horseradish (Beaver or similar)

    Directions

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      1. In a large bowl, combine all patty ingredients except breadcrumbs and egg whites

      2. Melt butter over medium high heat in a heavy bottomed skillet, like a cast iron. We cooked these in a cast iron on our Traegar, but they’ll cook up great on the stovetop too!

      3. While skillet is heating, combine breadcrumbs and egg whites into patty mixture.

      4. Separate combined mixture into four piles; pat and form into patties.

      5. Cook patties until browned and just firm to the touch; about 3 minutes per side.

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      1. Combine all ingredients, season well with salt and pepper. Cover and set aside until ready to use.

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      1. Toast brioche buns, if desired.

      2. Assemble brioche bun and burger, top with a large slice of tomato, greens, liberal smear of herby mayo, and a dollop of pickled red onion.